Sugar Free Vanilla Cream Snack Cakes

Sugar Free Vanilla Cream Snack Cakes (THM~S, Low Carb, Diabetic Friendly)

So these Sugar-Free Vanilla Cream Snack Cakes are a new family favorite. I’m sure you have noticed that I make a lot of snack cakes and different snack treats around our house.

Like these

Sugar freeChocolate Snack Cakes (THM~S)

or these

Nutty Butter Snack Cakes, Sugar Free, Gluten Free, THM Friendly
By making these at home my husband has less desire to buy the boxed versions that are so full of chemicals and other nasty ingredients.

We enjoy these and don’t have to worry about blood sugar spikes or bad tummy aches. Yes, I get horrible tummy aches if I eat an off plan sweet.

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These Vanilla Cream Snack Cakes are a little different from the ones I have posted in the past. They use the new THM Baking Blend instead of beans. I really like the texture of these snack cakes so will be remaking some of the others using the wonderful product. (I also know how we are all patiently waiting for it to come back in stock. When I run out I use this recipe forΒ  FP Easy Mix from Raye’s Place )

Disclosure Statement

I also revamped the cream filling to include the new THM Gentle Sweet, but you can also use the other recipe which calls for THM Sweet Blend, or make a new one πŸ™‚ I love seeing tweaks to recipes.

Sugar Free Vanilla Cream Snack Cakes (THM S, Low Carb)

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What’s your favorite memory of Twinkies? Personally, my mom sent other types of snacks with us in our lunches because she was feeding 4 of us. It wasn’t until I had my own children that I packed them into their lunches.

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If you don’t have a “Twinkie” pan these can be made in a regular cupcake pan, it is a smaller recipe so it may only give you 10 cupcakes instead of 12.

Sugar Free Vanilla Cream Snack Cakes
 
Prep time
Cook time
Total time
 
Yummy Trimming Sugar Free Vanilla Snack Cakes
Author:
Serves: 8
Ingredients
  • 1¼ cup THM Baking Blend
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter
  • ½ cup THM Gentle Sweet or ¼ cup THM Sweet Blend
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 2 TBS riccotta cheese (I used low fat)
  • ¾ cup almond milk
  • (for best results have everything at room temperature)
For the Filling
  • ¾ cup THM Gentle Sweet
  • 4 TBS unsalted butter, softened
  • 4 oz ⅓ fat cream cheese, softened
  • 1 tsp pure vanilla extract
  • 1-2 TBS heavy whipping cream
Instructions
  1. Preheat oven to 350^. Generously coat your "twinkie" pan with coconut oil and set aside.
  2. Sift the dry ingredients (Baking blend, Baking powder and salt) over a piece of wax paper. In a large bowl, cream the butter and the sweetener on medium speed until fluffy. Beat in the eggs, vanilla extract and ricotta cheese. Add dry ingredients and mix to combine. Scraping the bowl until all is incorporated. Pour in the milk and mix until smooth.
  3. Spoon batter into pan cavities, fill approximately ¾ full. Bake for 15-20 minutes. Invert pan onto cooling rack and allow to sit for 10 minutes. Un mold and cool completely.
Filling directions
  1. Cream butter and cream cheese, add sweetener and beat to combine. Add vanilla extract and whipping cream. Whip until creamy. (you can adjust the amount of cream as needed for a creamy consistency)
Nutrition Information
Serving size: 8 Calories: 210 Fat: 20g Saturated fat: 12g Unsaturated fat: 6g Trans fat: 1g Carbohydrates: 2g Sugar: 1g Sodium: 280mg Protein: 5g Cholesterol: 100mg

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17 Comments

  1. Clare Speer

    Looks so so good! Reminds me of Twinkies!

    Reply
  2. Leanne

    Those sound amazing! I can’t wait to give them a try πŸ™‚

    Reply
  3. Diane

    These look so much better than store bought and miles healthier! #SimplySundays

    Reply
    1. Judy (Post author)

      They are so yummy ! I made three batches in 3 days… My husband and son loved them that much πŸ˜€

      Reply
  4. Mary Gilbert

    Homemade twinkies! Thanks for sharing with us at #JoyHopeLive!

    Reply
    1. Judy (Post author)

      and the best part is that they are healthy unlike the store bought ones πŸ˜€

      Reply
  5. Anna

    these look yummy. I think however, that a step was missed? Where you add dry ingredients to wet? Am I just not seeing that step?

    Reply
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  7. Sheri

    How does the filling go in?

    Reply
    1. Judy (Post author)

      I use the pastry injector that I have linked in the post πŸ™‚

      Reply
      1. Sheri

        Oh yes, thank you! I see it now.

        Reply
  8. Anita

    Hmmm now I know what to use my Twinkie pan for. Looks yummy

    Reply
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    1. Judy (Post author)

      Thanks for linking to this!!!

      Reply

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